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Yield: 1qt, aprox 30 pieces

Allergens: Allium, Nightshade, Sesame

Shelf Life: 3-5 Days

Dried Garbanzo beans 450 g.

Green Chile 30 g.

Onion 250 g.

Garlic 20 g.

Cumin 7 g.

Parsley 10 g.

Cilantro 20 g.

Dill 5 g.

Salt 15 g.

White Sesame Seeds 40 g.

Method:

1)Soak the garbanzos overnight in enough water for them to double in volume

2)The next day, drain the garbanzos of their soaking liquid

3)Prepare the second set of ingredients by rough chopping the onion and garlic

4)Place the soaked garbanzos, the onion, garlic, green chile, herbs and salt in the bowl of a food processor.

5)Process the mixture until the mixture behaves like wet sand. (It’ll clump when compressed.)

6)Transfer to a bowl and stir in the sesame seeds, place in the fridge for one hour.

7)Set a pot with 6” of frying oil over medium heat and heat until reaches 350 F.

8)Using two spoons, shape the falafel into football shaped ovals and spoon directly into the fryer.

9)Fry until deeply golden brown, once fully cooked, transfer to a wire rack to cool.

10)Allow to cool briefly before enjoying.